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Food Company Adapts To Vermont GMO Labeling Law

June 1, 2016: 12:00 AM EST
Woodinville, Wash.-based Conifer Specialties, the maker of Fisher Scones, has decided to label its food products with information about the possibility of genetically modified ingredients. The move comes just a few weeks before a Vermont law requiring such labeling goes into effect on July 1. Conifer does not sell its three product lines – Fisher Scones, Canterbury Naturals and Crock-Pot Delicious Dinner – in Vermont. But CEO Mike Maher worries that lawyers may try to add Conifer to a class action lawsuit. The company will spend “in the six figures” to get its products non-GMO verified and, in the interim, to change packaging to acknowledge the possibility of GMO content.
Coral Garnick, "Maker of Fisher Scones to begin GMO labeling", Puget Sound Business Journal, June 01, 2016, © American City Business Journals
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Floating Farm Could Be Harbinger Of The Future Of Agriculture

June 1, 2016: 12:00 AM EST
A Dutch building developer who specializes in floating structures is constructing a variation on the urban farm concept. The floating dairy farm will house 60 cows producing milk, cheese, cream, butter, and yogurt, and will demonstrate how self-sufficiency can be achieved on rivers and in harbors. Peter van Wingerden, director of Beladon, hopes to someday build fully floating, self-sustaining cities that will provide their own essential elements like clean water, energy, food, and waste management. The Floating Farm is expected to be finished in  Rotterdam's Merwe harbor in January 2017.
Adele Peters, "The World's First Floating Urban Dairy Farm Will Be Built In Rotterdam", Fast Company, June 01, 2016, © Mansueto Ventures, LLC
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Kraft Heinz Gets Ready To Redeem Warren Buffet’s Investment

May 31, 2016: 12:00 AM EST
After major moves to cut both operational and financing costs, Kraft Heinz stock is up 16 percent this year, outperforming the S&P 500 packaged food index, which is up 6.8 percent. Warren Buffet’s Berkshire Hathaway company invested $8 billion in the deal three years ago that ultimately created Kraft-Heinz, which has been paying him a nine percent annual dividend – $720 million. But that’s all about to end as Kraft-Heinz is getting ready to redeem Berkshire’s preferred shares to the tune of about $8.3 billion: “good news for Kraft-Heinz, but bad news for Berkshire,” as Buffet told investors recently.
Noah Buhayar, "Buffett Awaits $8 Billion of ‘Bad News’ With Kraft Heinz Payment", Bloomberg.com, May 31, 2016, © Bloomberg LLC
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CPG Companies' Ad Spending To Come Close To $6 Billion In 2016, Forecast Says

May 31, 2016: 12:00 AM EST
Consumer packaged goods and consumer products companies in the US will spend $5.97 billion on digital advertising in 2016, an increase of 18.2 percent compared with 2015, according to eMarketer. Data from the report “The US CPG and Consumer Products Industry 2016: Digital Ad Spending Forecast and Trends” revealed the segment will account for 8.7 percent of total digital advertising spending in the country for the year. Although this industry is among the largest advertisers in the country, it pales in comparison with other industries when it comes to digital advertising spending.
"CPG Advertisers to Spend Nearly $6 Billion on Digital Advertising This Year", eMarketer, May 31, 2016, © eMarketer Inc.
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General Mills Recalls Flour Products After Reports Of Bacterial Illnesses

May 31, 2016: 12:00 AM EST
General Mills posted a notice on its website that it is recalling certain flour brands that may be contaminated with E. coli bacteria, though no consumers have reported any illnesses to the company.  Gold Medal, Wondra, and Signature Kitchens were mentioned in the notice. Customers of Safeway, Albertsons, Jewel, Shaws, Vons, United, Randalls and Acme were warned not to use the affected brands, which have best buy dates of August 23, 2016, to June 14, 2017. Federal and state officials are investigating 38 E. coli 0121 illness cases found in 20 states. About half said they had used flour or handled dough before getting sick.
Michal Addady , "E. Coli Outbreak Could Be Linked to General Mills Flour", Fortune.com, May 31, 2016, © Time Inc.
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Goth Foodies Jump On Black-Dyed Food Trend

May 31, 2016: 12:00 AM EST
Food dyed black is capturing the attention of foodies around the globe, thanks to social media sites like Instagram. Included in the trend are macarons, macaroons, bread, burgers, cumin croissants, puffed rice crackers, ice cream, and hot dog and burger buns. Squid ink is one of the main dyes used to blacken food, but some chefs are using charcoal, black sesame, seaweed, or fulvic acid (a component of dirt). As the Daily Mail says, “Black food is taking over the world.”
Lauren Ingram, "Forget the rainbow craze, food is now going goth! New trend sees everything from ice-cream to burger buns dyed BLACK", Daily Mail, May 31, 2016, © Associated Newspapers Ltd
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Chick Pea Flour Grows In Popularity In Era Of Restricted Diets, Allergies

May 31, 2016: 12:00 AM EST
Garbanzo bean (chick pea) flour has been used in European and Asian cooking for centuries, but is now getting heightened attention because of its unique advantages in an era of dietary restrictions and food allergies. Foods made from the flour are gluten-free, rich in fiber, protein, and micronutrients like iron, folate and manganese. Dishes made with garbanzo flour include the crepe-like rounds called farinata (Italy) or socca (France) whose rich aroma suggests olive oil, black pepper and rosemary. In western India the flour is mixed with yogurt and water, then spiced with ginger, chili, turmeric and herbs and spices. The paste is simmered, cooled and spread into thin sheets, then cut and rolled into tight bundles.
Paul Stephen, "Dietary restrictions help bring new attention to chickpea flour", Star News Online, May 31, 2016, © Gatehouse Media, Inc.
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Pizza Hut To Remove Chemical Preservatives From Menu Items

May 31, 2016: 12:00 AM EST
Responding to concerns voiced by consumers regarding artificial ingredients in their foods, Pizza Hut says it will eliminate even more questionable additives from its menu items. The company a year ago removed artificial flavors and colors from its pizzas. Now it says it will remove the antioxidants BHA and BHT (and other preservatives) from its meats and cheeses, as well as antibiotics from chicken, by next March. Though removal of GMO ingredients from foods has garnered more headlines (thanks largely to a Vermont law taking effect next month), other companies, including Kellogg and General Mills, have announced plans to remove BHA and BHT from their products.
Karen Robinson-Jacobs, "Plano-based Pizza Hut to ditch artificial preservatives as industry faces skeptical public", The Dallas Morning News, May 31, 2016, © The Dallas Morning News Inc.
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Nestle Partners With French Firm To Develop Infant Milk Allergy Test

May 31, 2016: 12:00 AM EST
Nestlé Health Science is partnering with French company DBV Technologies to develop and market a patch-test tool to diagnose cow’s milk protein allergy (CMPA) in infants, a difficult-to diagnose condition that affects as many as three percent of babies. Symptoms of the condition – eczema, reflux, constipation, diarrhea, crying, etc. – often mask CMPA. The new DBV diagnostic tool will be based on its Viaskin technology and will be designed to be ready-to-use and standardized. As a result of the partnership, Nestlé Health Science will have the exclusive worldwide commercialization rights for the tool.
"Nestlé Health Science collaborates with DBV Technologies to accelerate development of an innovative diagnostic tool for Cow’s Milk Protein Allergy", News release, Nestlé, May 31, 2016, © Nestlé
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French Company Simplifies Lunch Ordering, Delivery

May 30, 2016: 12:00 AM EST
A French food delivery start-up is succeeding in Paris with a simplified business model. Nestor has its own chef staff that prepares a single meal – starter, entrée, dessert – each day. The “take it or leave it” system takes stressful decision-making out of ordering lunch. Nestor serves 1,000 meals a day, so far only to one section of Paris, but will soon expand to another heavily populated, busy business district known as La Défense. The price for lunch is about $17, and the average wait from order to delivery is 13 minutes.
Lulu Chang, "French workers are getting their lunch from Nestor, a new lunch startup", Digital Trends, May 30, 2016, © Designtechnica Corporation
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U.S. Turns Its Attention To Innovative Ways To Reduce Food Waste

May 28, 2016: 12:00 AM EST
Retail grocers and entrepreneurs in the U.S. are following the lead of their colleagues in Europe who are endeavoring to reduce food waste by making it okay to buy “ugly” foods. Whole Foods Market and Giant Eagle, for example, have introduced malformed carrots, oranges with protruding navels, and blemished pomegranates in their stores to get customers used to the idea that ugly produce is edible and need not be dumped in the trash. Meanwhile, entrepreneurs are developing business ideas that focus on ways to recover edible but unappealing produce and distribute it to the needy. One company is working on ways to turn fresh, but unappealing, fish into healthful jerky. Food activist Danielle Nierenberg says, “A lot of the innovation is going to come from companies, and that is exciting,”
Dave Armon, "Gnarly Fruit Paves Way for Ugly Fish Jerky in Battle to Curb Food Waste", Blog, 3BL Media, May 28, 2016, © 3BL MEDIA, LLC
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New “Gig Economy” Has Pluses And Minuses For Workers, Businesses

May 28, 2016: 12:00 AM EST
Euromonitor defines the “gig economy” – one of eight trends that together create the “New Consumerism” – as a work environment comprising short-term contracts, freelance and entrepreneurship. The gig economy is on the rise because it benefits employers and workers, delivering flexibility and efficiency. But the freedom it gives workers is offset by a lack of job and income security. In the emerging gig economy, businesses can save resources like office space and operation costs like benefits for permanent employees and training. They can also contract experts for specific projects rather than hire high-priced permanent staff. The downside is a less stable, less controllable workforce. Euromonitor says that could in turn undermine productivity and efficiency.
Lan Ha, "The New Consumerism: The Rise of the Gig Economy", Blog, Euromonitor International, May 28, 2016, © Euromonitor International
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Discounted “Wonky” Veggies Win Over British Grocery Shoppers

May 27, 2016: 12:00 AM EST
British supermarkets, including Tesco and Asda, are reporting greater acceptance of so-called “wonky” (ugly or misshapen) fruits and vegetables, thanks to significant discounting. Tesco launched an initiative called Perfectly Imperfect in March with misshapen potatoes and parsnips, extended it to apples and strawberries in May, and hopes to broaden the range to 15 to 20 produce lines.  A Tesco executive called the program a huge success, with sales having grown tenfold. Sales of Perfectly Imperfect strawberries account for 10-15 percent of total category sales. Besides increasing sales, the initiative has also led to increased crop utilization and reduced food waste. Tesco is now taking 95 percent of strawberries from its suppliers, up from 85 percent. Apple utilization is at 97 percent.
Ian Quinn et al., "Sales of new Perfectly Imperfect fruit & veg are 'flying' at Tesco", The Grocer, May 27, 2016, © William Reed Business Media Ltd
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Yes, The Finger Lakes Are Known For Wine, But Grape Pies Are The Big Attraction

May 27, 2016: 12:00 AM EST
Home bakers in the tiny Finger Lakes (N.Y.) town of Naples make thousands of concord grape pies each year, with the heaviest volume during the autumn Naples Grape Festival. The region is known for its wine – there are 120 wineries in the area – but concord grapes work best in pie making. Grape pie remains a best-seller – 10,000 are baked and sold each year – and comes either with a crumb crust or a floating crust. One local grape pie maker sells 3,000 to 5,000 pies in the fall from tents or at local stores through Thanksgiving.
Katherine Rodeghier, "New York wine country sweet on grape pie", Chicago Tribune, May 27, 2016, © Chicago Tribune
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Bakery Creates Fritter Soaked With Hard Cider

May 26, 2016: 12:00 AM EST
Hard cider maker Angry Orchard has partnered with a New York City bakery to create the Angry Fritter especially for National Doughnut Day, celebrated earlier this month. The Doughnut Project bakery specializes in merging unlikely ingredients – bacon, beets, olive oil, ricotta cheese, sesame seeds, black pepper, sea salt, etc. – and dough to create doughnuts with flavors inspired by the foods and cocktails of New York City. The Angry Fritter is made with crunchy apple slices and a special fritter dough infused with Angry Orchard hard cider.
"There's A Good Reason To Be Angry On National Doughnut Day: Angry Orchard and The Doughnut Project Introduce the Angry Fritter", News release, Angry Orchard, May 26, 2016, © Angry Orchard
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Wearable Food Waste May Help Solve A Global Problem

May 26, 2016: 12:00 AM EST
Researchers in Hong Kong are working on a way to turn discarded food into clothing. The core of the technology is the use of a lactic acid fermentation to transform starchy food waste with high sugar content into spun fibers. The researchers say the fiber is not yet strong enough to make textiles out of it, but further study should solve that problem. Meanwhile, scientists around the globe are creating their own food-waste-to-clothing solutions: orange peels into textile fibers; “leather” from pineapple leaves; fabrics from fermented milk and wine; and even food waste buttons.
"Use the power of innovation to reduce food waste", South China Morning Post, May 26, 2016, © South China Morning Post Publishers Ltd.
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California Start-Up Sells Protein-Rich Doughnuts

May 26, 2016: 12:00 AM EST
A Silicon Valley start-up that wanted to provide a healthful protein snack in a form other than bars and shakes recently celebrated its first full year of selling protein doughnuts. The Dough Bar’s doughnuts, each containing 11 grams of protein plus other healthful ingredients, are marketed to “elite fitness competitors,” Cross Fit enthusiasts, and doughnut-loving dieters. The doughnuts can be purchased online or at a couple of Max Muscle stores in California. They are baked (not fried), then shipped within days to ensure freshness. Toppings and glazes are individually packaged.
"Protein-Packed Doughnuts: The Dough Bar Marks 1 Year of Ditching the Protein Bar for a Doughnut on June 10th", News release, The Dough Bar, May 26, 2016, © The Dough Bar
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Soy Compounds Kill Antimicrobial-Resistant Food Germs Effectively, Safely

May 25, 2016: 12:00 AM EST
Heavy use of chemical antimicrobial agents over the years has led to some strains of bacteria becoming resistant to them, rendering them largely ineffective. But a new Canadian study has found possible natural replacements for the synthetic antimicrobials. Soy isoflavones and peptides – key ingredients in cooking oils, cheeses, ice cream, etc. – may provide an effective way to eliminate microbial contamination in the food industry. The researchers used microfluidics and high-throughput screening to run millions of tests in a short period. Soy isoflavones are not only good at killing microbes, they are biodegradable, environmentally friendly and non-toxic.
Rekha Dhayakaran et al., "Investigation of the antimicrobial activity of soy peptides by developing a high throughput drug screening assay. ", Biochemistry and Biophysics Reports, May 25, 2016, © Dhayakaran et al.
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Aldi’s Cage-Free Egg Decision Proves Controversial In Australia

May 25, 2016: 12:00 AM EST
Despite criticism from egg producers in Australia, German retail grocery chain Aldi will spend the next ten years transitioning to cage-free eggs. Consumer pressure pushed the company to take the complicated, expensive and hopefully sustainable step. But egg producers ironically call the move a “slap in the face” to consumers who may not want to spend premium prices for cage-free eggs. Aldi’s decision will “hurt Australian egg farmers and can’t be justified on the basis of either science or consumer behavior.” One egg industry representative said Australian research shows that hen stress levels are similar across cage, barn and free range farming environments. Animal husbandry practices “have the greatest influence on hen welfare.”
"Aldi to phase out cage eggs", Food and Drinks Business (AU), May 25, 2016, © Yaffa
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Food Industry Is “Remarkably Sensitive” To Shifts In Consumer Preferences

May 25, 2016: 12:00 AM EST
Market researcher Packaged Facts reports that the food industry is doing whatever it can to accommodate growing consumer demand for “free-from” foods. Five broad food avoidance concerns, or “constituencies,” were identified. These include allergies and intolerances, health and wellbeing, and humanitarian, environmental, and religious concerns. The result has been the creation and marketing of sugar-free, fat-free, low-carbohydrate, gluten-free, no artificial colors, flavors, antibiotics, preservatives or other questionable ingredients. Cage-free eggs is another facet of the trend. Some people in the avant garde of food reformulation may think changes are coming at a glacier pace, but “in fact, the industry is remarkably sensitive to shifts in consumer demands."
"Packaged Facts: Food Industry Committed to Meeting Consumer Demand for "Free-From" Foods", News release, Packaged Facts, May 25, 2016, © Packaged Facts
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Food Stamps Help Walmart Fight Off Amazon

May 25, 2016: 12:00 AM EST
Food stamps give Walmart a distinct advantage over online rival Amazon. Food-stamp users are not allowed to use the money to buy online. In 2015, almost 46 million people used food stamps, with almost all food-stamp funds spent offline. Also, in 2015, about $70 billion spent on groceries and other goods using the U.S. Supplemental Nutrition Assistance Program, data from the U.S. Department of Agriculture revealed. Data from the government showed the Super Stores category, which includes Walmart, accounted for 47 percent of dollars spent with food stamps although they represent only 7 percent of total number of stores accepting SNAP payments. In 2013, Walmart estimated it accounted for 18 percent, or about $14 billion and about 4 percent of the retailer's total US revenue, of all food-stamp spending in 2012.
Shelly Banjo, "Walmart's Fleeting Advantage Over Amazon", Bloomberg Gadfly, May 25, 2016, © Bloomberg L. P.
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Peapod Announces Three New Meal Kits

May 24, 2016: 12:00 AM EST
Online retailer Peapod.com partnered with food manufacturers ConAgra Foods, Inc., and Campbell Soup Company to offer three new meal kits. Available in select markets covered by the company, the meal kits feature pre-measured, pre-cut, and pre-washed ingredients. Aimed at families that need mealtime solutions delivered to their doors, the recipes are Buffalo Chicken Skillet by Ro-Tel and One Pan Chicken Curry by Campbell’s available in Chicago, Indianapolis, Milwaukee, and New York; and Zucchini Noodles with Fresh Veggie Primavera by Hunts available in Chicago, Indianapolis, and Milwaukee.
"Peapod.com Expands Meal Kit Offerings; Partners with Trusted Brands from ConAgra Foods and Campbell Soup Company", PR Newswire, May 24, 2016, © PR Newswire Association LLC
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Grocery Chain Tests “Smart” Cameras In Fridges To Reduce Over-Buying

May 23, 2016: 12:00 AM EST
British retail grocery chain Sainsbury’s is pilot testing an interesting an interesting solution to food loss in the home. The company has selected 20 families in Derbyshire to try Bosch fridge-freezers fitted out with “smart” cameras that tell a consumer’s smartphone which foods they already have in the fridge at home. The six-month test, part of the company’s “Waste Less, Save More” initiative, is to determine whether the smart cameras will keep consumers from over-buying – and potentially wasting – food. The top five over-bought products, according to Sainsbury’s, are fruits, vegetables, milk, cheese and eggs.
"‘Smart’ fridge cameras allow Sainsbury’s shoppers to reduce waste", The Scotsman, May 23, 2016, © Johnston Publishing Ltd.
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Fresh-Milled Flour Could Be The Key To Restoring Bread’s Smudged Reputation

May 21, 2016: 12:00 AM EST
A nascent trend in the world of bread making could help restore bread’s tarnished reputation. One of the main criticisms of bread is that industrialization of flour production – and especially the need to make grocery store bread shelf-stable – removes not only the nutrients that make it “a most wonderful food,” but the flavor as well. News reports from around the U.S., however, say bakeries have begun to produce bread made from fresh-milled flour that is “as tasty as it is non-threatening to our bodies.”
Rebecca Fishbein, "Fresh-Milled Bread Movement Might Make America's Bread Great Again", Gothamist, May 21, 2016, © Gothamist LLC
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Celebrated Bourbon-Laced Cake Is Named Alabama’s Official Dessert

May 20, 2016: 12:00 AM EST
Alabama lawmakers recently approved an expensive (ingredients-wise), labor-intensive, and alcohol-laced cake as the official state dessert. Known as the Lane Cake, the multi-layered concoction was first described in an 1898 cookbook published by Alabama resident Emma Rylander Lane, and was mentioned several times in Harper Lee’s classic novel, “To Kill A Mockingbird.” The recipe calls for at least a dozen eggs: the whites for the cake layers and the yolks for the rich custard filling – spiked with bourbon or sherry – between layers, as well as chopped raisins, candied cherries, coconut and pecans. In “Mockingbird,” the character Scout said neighbor Maudie Atkinson’s Lane Cake was “so loaded with shinny (i.e., whiskey) it made me tight.”
Pat Kettles, "A boozy, old-school cake is now Alabama's official state dessert", The Anniston Star, May 20, 2016, © Annistonstar.com
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New Food Nutrition Facts Labels Finalized

May 20, 2016: 12:00 AM EST
The FDA finalized changes to food nutrition facts  labels on May 20, but gave food companies until July 2018 – smaller companies until 2019 – to begin using them. The agency kept the basic look (old and new labels shown at left), but increased the type size for “calories” (bold), “servings per container,” and the “serving size” declaration (bold). The actual amount, in addition to percent daily value, of vitamin D, calcium, iron and potassium is required. The label will include “added sugars” in grams, vitamin D (but not vitamin A or C), potassium, calcium, iron, total fat, saturated fat, trans fat (but not calories from fat), and daily values for sodium and dietary fiber. Serving sizes must be based on amounts of foods and beverages that people actually eat, not on what they should be eating.
Mary Clare Jalonick et al., "Makeover coming for food nutrition labels", Associated Press, May 20, 2016, © Associated Press
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Lawsuit Accuses Kellogg Of Marketing “Whole Grain” Crackers Made With White Flour

May 19, 2016: 12:00 AM EST
Consumer watchdog Center for Science in the Public Interest (CSPI) has filed a federal lawsuit accusing Kellogg of allegedly falsely advertising a variety of its Cheez-It snack crackers as made with “Whole Grain.” CSPI said the crackers are actually made from refined white flour, not whole grain as claimed on the package. Whole Grain Cheez-It crackers “are nearly identical nutritionally to the Original version of Cheez-Its, providing a negligible one gram of fiber,” CSPI said. The plaintiffs are asking the court for injunctive relief to prevent Kellogg “from continuing to engage in deceptive marketing of Cheez-Its.”
"Lawsuit Targets Cheez-It “Whole Grain” Crackers, Which are Mostly Made of Refined White Flour", News release, Center for Science in the Public Interest, May 19, 2016, © Center for Science in the Public Interest
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Luxe Pack New York 2016 Features Huge Lineup Of Packaging Manufacturers And Suppliers; Highlights Trends In Market

May 19, 2016: 12:00 AM EST
Luxe Pack New York 2016 packaging industry event attracted more than 240 international packaging manufacturers and suppliers to its Pier 92 venue in New York City. Some of the industry trends highlighted during the event included the growing popularity of personalized packaging for mass-market products, growing use of raw materials for packaging, and the emergence of niche brands. Consumer demand for customized products and experiences is rising, with results of a SONAR survey for the retail report, Frontier(less) Retail, showing 66 percent of US millennials and 62 percent of UK millennials saying they would be more likely to visit a store that offers an interactive experience to choose or customize a product. Also, results of a 2015 Deloitte survey revealed 43 percent of 16–24 year old and 46 percent of 25–30 year old respondents prefer personalized goods and services.
Emma Chiu, "Luxe Pack New York 2016: Packaging trends", J. Walter Thompson Intelligence, May 19, 2016, © J. Walter Thompson Intelligence
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NRDC Urges The Colonel To Stop Using Antibiotics In Chicken Production

May 19, 2016: 12:00 AM EST
The Natural Resources Defense Council (NRDC) is urging KFC to stop using antibiotics in its chicken production. Seventy percent of the antibiotics used to treat human bacterial illnesses are given to mostly healthy pigs, chickens, cattle, and other livestock. That practice “promotes the growth of drug-resistant superbugs,” posing a serious threat to public health. Other big fast food chains – McDonald’s, Chick-fil-A, Subway and Taco Bell – are committed to eliminating antibiotics from poultry production. But KFC, with more chicken-based restaurants than any other chain and sales second only to Chick-fil-A, “has yet to get on board.”
Rhea Suh, "It’s Time for KFC to Kick Its Drug Habit", News release, Natural Resources Defense Council, May 19, 2016, © Natural Resources Defense Council
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Boulangeries In Paris Find A Different Way To Make Gluten-Free Baguettes

May 19, 2016: 12:00 AM EST
It may seem unthinkable, but gluten-free baked goods, including bread, have begun to appear in the bakeries, cafes, and supermarkets of Paris. They are, however, a bit different from the gluten-free products selling in the U.S. In Paris boulangeries, bakers do not use food-grade gums, starches or preservatives, relying instead on natural wheat alternatives such as rice and buckwheat flours and different seeds. Unfortunately, however, the French version of gluten-free baking does not translate to one cherished delicacy. The multilayered croissant cannot be properly created without gluten.
Whitney Filloon, "Even Parisian Bakeries Are Going Gluten-Free", Eater, May 19, 2016, © Vox Media, Inc.
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Whole Foods Market Readies Opening Of First 365 Affordable-Organic Store In Los Angeles

May 18, 2016: 12:00 AM EST
Whole Foods Market Inc. plans to open its first 365 by Whole Foods Market , as part of the retailer's efforts to demonstrate that it can offer a cheaper option for consumers seeking healthy and sustainably produced foods. Aimed at helping revive sales, the affordable-but-healthy retail concept is designed to help Whole Foods compete in an organic food market that has gone mass-market. According to the company, the first 365 store will open in the Silver Lake section of Los Angeles on May 25, 2016.
Craig Giammona, "Whole Foods Is Ready to Convince You That It Can Do Cheaper", Bloomberg, May 18, 2016, © Bloomberg L.P.
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Legislation Seeks To Curb Food Loss By Standardizing Label “Use By” Dates

May 18, 2016: 12:00 AM EST
With the single exception of infant formula, there are no standardized U.S. guidelines for food expiration dates. New legislation introduced in the U.S. House and Senate aims to rectify that situation. The problem is that food manufacturers put “use by” dates on packages to ensure that the food is eaten or cooked when it is freshest and at peak quality. But consumers assume the food is no longer safe to eat after that date. So it gets thrown out – wasted – by the millions of tons countrywide annually. The new legislation is designed to reduce the confusion by establishing standard federal rules for label dates. The bills were introduced by Sen. Richard Blumenthal (D-Conn) and by Rep. Chellie Pingree (D-Maine).
Heesun Wee, "Food waste bill targets confusing date labels", CNBC, May 18, 2016, © CNBC LLC
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Unilever Ghana Reports 26-Percent Revenue Gain In 2015

May 17, 2016: 12:00 AM EST
Unilever Ghana Limited reported revenue grew 26 percent to GH¢518,731,000 in 2015, compared with the previous year. Operating profit margin also rose by 1 percentage point to 9.7 percent. Profit before tax increased from GH¢634,000 in 2014 to GH¢47,643 in 2015, the company said. According to the company, revenue growth was driven by an improved portfolio mix, cost savings, and improved efficiencies.
Pius Amihere Eduku, "Unilever Ghana records 26 percent growth in 2015 profits", citifmonline.com, May 17, 2016, © citifmonline.com
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Interesting Food Trends Gleaned From Google Search Data

May 16, 2016: 12:00 AM EST
Google has been keeping track of food trends, as reflected in online searches, for a long time. In its latest analysis of data collected between January 2014 and February 2016, the company reports that pasta is making a comeback: searches for macaroni, linguine and rigatoni are on the rise. And though consumers search often using the keyword gluten-free, searches for wheat-free bread and gluten-free cupcakes have dropped. As to cuisines, Vietnamese pho, Bibimbap, empanadas, and ramen topped the list of global dishes searched for.
Róisín Cameron, "Pasta in, Gluten-free Cupcakes out: Google Releases Food Trends", Specialty Food, May 16, 2016, © Specialty Food Association, Inc.
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Amazon Plans To Sell More Private-Label Products

May 15, 2016: 12:00 AM EST
Online retailer Amazon.com Inc. plans to sell more private-label brands, including those of perishable foods, such as nuts, spices, tea, and coffee. After working for several years to develop private-label lines, the online retailer will start selling them as early as end of May or start of June 2016. Sales of store brands in the US reached $118.4 billion in 2015, up by about $2.2 billion from the previous year, data from the Private Label Manufacturers Association revealed.
Greg Bensinger, "Amazon to Expand Private-Label Offerings—From Food to Diapers", The Wall Street Journal, May 15, 2016, © Dow Jones & Company, Inc.
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Cage-Free Eggs Trend Is Consumer-Driven, Based On Animal Welfare Concerns

May 15, 2016: 12:00 AM EST
The cage-free eggs trend is consumer-driven, according to industry experts who say sales in the category are steadily rising. The fact that egg-laying hens can move around more freely than their peers in conventional cages -- an animal welfare concern -- has no impact on the flavor or nutritional value of eggs. About 100 billion eggs are produced annually in the U.S. Of these, about 8.6 billion came from a cage-free environment. Within ten years that number will be more like 50 billion. The tipping points in the trend included a 2015 California law that required that eggs come from cage-free hens, and decisions by Walmart and McDonald’s to phase in cage-free-only eggs. In recent weeks, supermarket chains Price Chopper, Bargain Market, Market 32, HyVee, retailer Hampton Coffee (N.Y.) and restaurant chain Bojangles’ all announced a transition to cage-free eggs.
Orlan Love, "The cage-free hen movement has reached a tipping point in consumer preferences", The Gazette, May 15, 2016, © The Gazette
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Used Coffee Grounds Make Perfect Soil For Burgeoning Mushroom Business

May 13, 2016: 12:00 AM EST
It was a simple concept waiting to be exploited for profit while helping to curb food waste. Two Australian entrepreneurs saw a market for mushrooms among Fremantle-area restaurants. They crowdfunded $30,000 to get the business – basically collecting tons of used coffee grounds from local restaurants and delivering them to an urban farm – off the ground. At the farm, the grounds are mixed with mushroom spores. Over three months they produced 530 pounds of mushrooms using three tons of donated coffee grounds. The restaurants in turn buy the mushrooms. The company founders say the response from the local community has been “phenomenal.”
Laura Gartry, "Recycled coffee grounds give rise to Fremantle mushroom farm", ABC.net.au, May 13, 2016, © ABC
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Hormel Applies “Clean Label” Plan Across Its Product Line

May 13, 2016: 12:00 AM EST
Hormel Foods Corporation’s new clean label initiative aims to simplify ingredient statements by removing or replacing artificial preservatives, colors, and flavors in many of its retail products without hurting flavor. The company says its Valley Fresh products, Compleats microwaveable meals, Always Tender meats and two side dishes were simplified. It is working to simplify ingredients for Hormel chili, Dinty Moore stew and SPAM products. Hormel says its Natural Choice meats were developed nine years ago with zero preservatives, no artificial colors or MSG, no nitrites or nitrates added, and no gluten.
"Hormel Foods Simplifies Ingredient Statements of Products", News release, Hormel Foods, May 13, 2016, © Hormel Foods Corporation
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Snack Company Claims Small Victory In Possibly Changing The FDA’s Mind

May 12, 2016: 12:00 AM EST
According to the CEO of a snack bar company, the FDA has agreed that nuts, despite the presence of saturated fats, could actually be a healthy ingredient in food products. In a March 2015 warning letter to KIND LLC, the FDA said “none of your products listed above meet the requirements for use of the nutrient content claim ‘healthy’ that are set forth in” the applicable regulation. The company says it achieved a small but significant victory when the agency later reversed at least part of its decision. Daniel Lubetzky says he’s not sure his company is going to put the healthy claim back on its packaging, because products continue to sell without it. He acknowledges some satisfaction, however, in getting his point across to the FDA. The agency announced earlier this month it plans to review its decades-old definitions of terms like “healthy” to better reflect current scientific and nutritional facts.
Dale Buss, "FDA’s Package Deal: 5 Questions with KIND Snacks CEO Daniel Lubetzky", BrandChannel, May 12, 2016, © Interbrand
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As Court Battles Rage Over GMO Label Law, Some Companies Quietly Comply

May 11, 2016: 12:00 AM EST
Some food companies have made a big deal of their decision to comply with a Vermont law requiring GMO ingredient labeling. But unlike Mars, Campbell Soup, and General Mills, PepsiCo is adding the labeling with no fanfare. Consumers Union said it noticed cans of Pepsi in New Hampshire whose label said the soda was “Partially Produced With Genetic Engineering.” The same notice was also found on Lay’s potato chips bags. All of this is occurring against a backdrop of litigation as food trade groups struggle to prevent the Vermont law from taking effect on July 1. So far their efforts have been stymied in the courts, but it’s anyone’s guess how the issue will be resolved.
Chris Morran, "Pepsi, Frito-Lay Quietly Adding GMO Ingredient Labels To Some Foods", Consumerist, May 11, 2016, © Consumer Media LLC
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Smartphone App Applies Inventory Management Tactics To Reduce Home Food Loss

May 11, 2016: 12:00 AM EST
The developers of a consumer smartphone app that applies an industrial inventory management strategy to domestic use know that 60 percent of food loss in the U.K. happens in the home. The app (“”The Pantry”) provides a stock list that ranks purchased food; a tracker that sorts foods by expire date, best before date or use by date and sends notifications when a product is nearing its date. It also provides recipes that maximize use of the foods in the fridge, freezer or cupboard. The developers tested their app among consumers, and published their findings in a scientific journal: the app can help cut home food waste 34 percent. They conclude that it seems "misdirected" to focus all food waste reduction efforts on industry. The remainder of the food chain – particularly consumers – “must get involved.”
Niamh Michail, "Industry must help consumers cut food waste, say app developers", FOODnavigator.com, May 11, 2016, © William Reed Business Media SAS
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ConAgra’s Alexia Frozen Foods Moving Quickly Toward Non-GMO

May 11, 2016: 12:00 AM EST
ConAgra Foods said it hopes to have all of its Alexia brand frozen French fries and other frozen vegetable products GMO-free by the end of the year. According to a company spokesman, the Non-GMO initiative is already 90 percent complete. ConAgra acquired the Alexia brand in 2007, five years after Alexia was founded. Besides premium fries, Alexia markets gourmet potato side dishes and organic vegetables.
Eric Schroeder, "Alexia closes in on full Non-GMO Project verification", Food Business News, May 11, 2016, © Sosland Publishing Co.
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A New Lease On Life For Carb-Rich Pasta

May 11, 2016: 12:00 AM EST
Nielsen has found that the popularity of pasta is once again on the rise. Sales, which have declined steadily for years, increased 2.9 percent in the year that ended in early April. Google  Internet search data confirm that interest in pasta ticked upward in 2015 as users are “experimenting with new recipes and sauces that can be prepared at home or picked up at the grocery store.” Google also noted that online searchers want to understand the differences between “certain types of pasta and their accompanying sauces.” U.S. sales of rigatoni and other “short-cut pastas” grew by 3.6 percent in the past year, according to Nielsen, and Google proclaimed it’s time for marketers “to refocus their attention on pasta.”
Venessa Wong, "Pasta Is Making A Comeback, Sales Rise After Years Of Decline", BuzzFeed News, May 11, 2016, © BuzzFeed, Inc
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Unilever Sri Lanka Wins Top Honors And Set Records At Effie Awards 2015

May 11, 2016: 12:00 AM EST
Unilever Sri Lanka won the Marketer of the Year award for the second consecutive year at the Effie Awards 2015. Unilever was also the first company to win two Golds in the country. Marmite’s Mealtime Magic campaign and Knorr’s Seven Ways of Dhal campaign won the Golds. Held in Sri Lanka in partnership with the Sri Lanka Institute of Marketing since 2008, the Effie Awards recognize effective marketing communications in 42 countries and six regions.
"Unilever Sri Lanka bags ‘Marketer of the Year’", Colombo Gazette, May 11, 2016, © Colombo Gazette
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HUL Posts Strong Growth In 1Q 2016; Keeps Focus On Investing In Market Development

May 10, 2016: 12:00 AM EST
Hindustan Unilever posted 6 percent underlying volume growth in the first quarter of 2016, according to managing director Sanjiv Mehta. Faced with rising prices of commodities, HUL aims to remain within strategic price points for each of the company's brands. Also, the company increases its investment in market development as part of its efforts to reverse sales slowdown in India's rural areas, Mehta said.
Neha Tyagi & Sagar Malviya, "We invest more in developing market: Sanjiv Mehta, Hindustan Unilever", Economic Times, May 10, 2016, © Bennett, Coleman & Co. Ltd.
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Dietitian Recommends P&G Probiotic Product For Gut Health

May 11, 2016: 12:00 AM EST
Procter & Gamble’s Align probiotic supplement brand announced it is partnering with a registered dietitian to teach people with occasional digestive imbalance how to avoid “triggers.” Ashley Koff said summer activities tend to prompt changes that can disrupt the natural balance of good gut bacteria. To mitigate the problem, she recommends Align, which contains the probiotic strain Bifantis, to add good bacteria to the digestive system for intestinal balance. She also recommended staying hydrated, avoiding excess salt, eating potassium-rich foods, and shunning junk food.
"Align Probiotic Teams Up with Registered Dietitian Ashley Koff to Offer Helpful Tips to Bolster Your Digestive Wellness This Summer", News release, Procter & Gamble, May 11, 2016, © Procter & Gamble
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Cage-Free Egg Movement Steams Ahead

May 10, 2016: 12:00 AM EST
The Walt Disney Co.’s theme parks and cruise line, and the Florida-based supermarket chain Winn-Dixie, announced they are implementing a cage-free eggs sourcing policy much earlier than other hospitality chains, restaurants and food retailers. Disney said its plan will be completed by the end of 2016, while Winn-Dixie’s private-label eggs will be cage-free by 2017, the rest by 2025. Most companies that have announced cage-free egg policies are giving themselves as much as ten years to put them in place. In recent weeks, the following companies have announced a transition to cage-free eggs over various timetables: 7-11; Dollar General; Dairy Queen; N.Y.-based Tops grocery chain; Texas-based H-E-B grocery chain; C&S Wholesale Grocers (Keene, N.H.); and grocery retailer SpartanNash (Grand Rapids, Mich.).
"Disney and Winn Dixie will use cage free eggs only", Orlando Sentinel , May 10, 2016, © Orlando Sentinel
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Jet.com Launches Grocery Delivery Service In Some US Locations

May 10, 2016: 12:00 AM EST
Startup online retailer Jet.com expanded its product offerings to include groceries. Seeking to compete with online giant Amazon.com, the company is pilot testing grocery delivery service in parts of New York City and New Jersey, Connecticut, Pennsylvania, and Washington, D.C. Delivery will be free for purchases worth more than $35, the company said. Jet.com's free delivery service is expected to help the company compete with more established rivals, such as Peapod, FreshDirect, and Instacart.
Jason Del Rey, "Amazon rival Jet.com just started selling fresh groceries like milk and eggs", Recode, May 10, 2016, © Vox Media, Inc.
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Company Launches Healthful Baking Mixes With Natural Ingredients

May 10, 2016: 12:00 AM EST
New Zealand's Silver Fern Brand has launched 13 baking mixes sweetened with a proprietary low-glycemic blend of prebiotic fiber, tagatose, and other natural ingredients. The Paka baking mixes are high in fiber and protein, low in net carbs and calories, cholesterol- and trans-fat free, and fit most diet plans, including gluten free and diabetic, according to the company. The mixes include blueberry muffins, chocolate chip cookies, and lemon bars. They contain whole algae, non-gluten flour and other ingredients with monounsaturated fat and proteins. Other Silver Fern Brand products available now or over the next few months include protein shakes, protein powder, popcorn, chocolates, syrups and individual packages of Kakato sweetener.
"Silver Fern Brand Launches with Natural, No-Guilt Treats", News release, Silver Fern Brand, May 10, 2016, © Silver Fern Brand
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N.J. Bakery Transforms The Italian Rainbow Cookie Into A Doughnut

May 10, 2016: 12:00 AM EST
Yet another variation on the basic, simple product proves that doughnuts are endlessly malleable and mashable. A New Jersey bakery has taken a cue from the time-honored Italian rainbow cookie to create the rainbow cookie doughnut. The concoction is essentially three layers of marzipan and jelly doughnuts – green, white, and red – drizzled with a chocolate coating. The owner of the Glaze Doughnuts bakery, which sells 138 doughnut varieties, has also invented Nutella s'mores doughnuts and prosciutto and cantaloupe doughnuts.
Alexandra Martell, "You Have to See What This Doughnut Looks Like When You Bite Into It", Cosmopolitan, May 10, 2016, © Hearst Communications, Inc.
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